Ugh, guys. As I write this, I’m experiencing what is perhaps the ultimate First World Problem. And recognizing that it’s a First World Problem, while marginally more mature than the alternative…doesn’t make it any less annoying. Basically what I am trying to say is that the Emmys are on at the same time as the Bears game and it’s really cramping my style. My channel changing finger is sore!
Seriously, though. Going back and forth between these two very-different-but-also-kindof-similar forms of entertainment, I couldn’t help but coming to the following conclusion: absolutely everything is better with Tina Fey and Amy Poehler. And that includes the NFL! I’m sorry, but if Tina Fey came out and interviewed Ben Roethlisberger at halftime or if Amy Poehler offered her thoughts on Bill Belichick’s play-calling, people would like it. Make it happen, NFL.
And this is only marginally related, but I have to say – what is Jon Hamm doing with that giant beard? Why would you cover up any portion of a face that handsome? It’s madness.
Anyway. After staying up late and binging on television, I’m exhausted and not in the mood for anything healthy today. How about some pumpkin cupcakes?
PUMPKIN CUPCAKES WITH DARK CHOCOLATE FROSTING (barely adapted from Sally’s Baking Addiction)
Ingredients for the cupcakes:
1 and 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 and 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup brown sugar
2 large eggs
1 cup pure pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
1/3 cup milk
1 tsp vanilla extract
1/2 cup mini chocolate chips
Ingredients for the frosting:
2 and 3/4 cup powdered sugar
2/3 cup unsweetened cocoa powder
6 tbsp unsalted butter, softened to room temperature
6 tbsp heavy cream
1 tsp vanilla extract
1. Preheat oven to 350. Line one12-count muffin pans with cupcake lines, and add two liners to a second 12-count muffin pan. Set aside.
2. In a large bowl, toss flour, baking powder, baking soda, salt, cinnamon, and nutmeg together until combined. Set aside.
3. In a medium bowl, whisk brown sugar and eggs together until combined. Add pumpkin, oil, milk, and vanilla, stirring until combined. Pour wet ingredients into dry ingredients and stir until just combined (not overmixing). Fold in the chocolate chips.
4. Spoon batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in center of cupcake comes out clean. Allow to cool completely before frosting.
5. While cupcakes bake, sift together powdered sugar and cocoa powder, assuring there are no lumps. Set aside. With a handheld or stand mixer, beat butter at medium speed until fluffy (about 2 minutes). Gradually add sifted sugar/cocoa powder alternately with heavy cream and vanilla, beating on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet. Frost cooled cupcakes.
Yummy yummy yummy and extra-good frosting. How many pumpkin recipes can I post before you all stop reading?